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Ingredients
- 3 egg whites for 1 (9-inch) pie shell
- 1/8 tsp. cream of tartar (for each egg white used)
- 2 Tbsp. sugar (for each egg white used)
- 1 tsp. vanilla
Method
- Choose a dry, hot humid, day to make meringue.
- Use only metal or glass bowls.
- Plastic bowls can have a greasy film that can prevent foaming.
- Separate the eggs carefully.
- Be sure not even a bit of yolk gets in with the whites, because fat in the yolk can keep the foam from forming.
- Separate the eggs while they are cold.
- Let egg whites stand at room temperature for about 1/2 an hour after separating.
- They will whip to greater volume than if beaten when cold.
- Add 1/8 teaspoon cream of tartar for each egg white before beating.
- Beat with electric mixer at high speed just until foamy.
- Then gradually begin adding sugar, about 1 tablespoon at a time, beating as you slowly sprinkle the sugar in. Adding sugar too quickly can keep the foam from forming.
